My favorite kind of chicken soup that graces my kitchen is a majorly flavorful Chicken Posole! It’s beyond easy. Chicken cooked in a spiced broth with hominy and then topped with all my favorite toppings… avocado + cheese, duh! It takes your ordinary chicken noodle soup up a few notches! 🙂
Chicken Posole is something I can absolutely get behind when it comes to your cold weather, make me feel better, soup. It’s exactly what I want when I’m looking for something simple, light, healthy and DELICIOUS! So when someone (namely my husband) asks me for a chicken noodle soup to fight a cold, this is what he is going to get.
For those of you who have yet to experience Posole (also sometimes spelled Pozole) here’s the deal… it is a traditional Mexican soup that’s made with hominy, meat (in this case, chicken), and is seasoned with various spices and garnished with radishes, avocado, crema or limes and I love to add some tortilla chips for a crunch!
A few tips and tricks for making the perfect Chicken Posole:
- Don’t skimp on the hominy:
Hominy is a type of corn that has been treated with an alkali solution, and it’s what gives Chicken Posole its characteristic texture and flavor. Be sure to use a good quality hominy for the best results.
- Use fresh ingredients:
For the best flavor, be sure to use fresh ingredients in your Chicken Posole. This includes things like fresh herbs, fresh chiles, and fresh lime juice.
- Let it simmer:
Once all of the ingredients are in the pot, let the Chicken Posole simmer for at least an hour so that all of the flavors have a chance to meld together. The longer it simmers, the better it will taste!
- Serve with toppings:
When it’s time to serve, Chicken Posole is usually garnished with things like shredded cabbage, diced onion, sour cream, and lime wedges. Feel free to get creative with your toppings and add whatever sounds good to you!
Did you love this chicken recipe? If so check out these other amazing dishes:
What you’ll need:
- 1 pound chicken breast
- 4 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 2 clove garlic crushed
- 1 teaspoon cumin
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- 1 cup canned hominy drained and rinsed
- Diced avocado
- Lime wedges
- Chopped cilantro
- Crumbled cotija cheese
- Slivered Scallions
- Tortilla Chips to serve on the side and scoop up anything in the bowl
- Transfer the chicken breasts onto a large cutting board and carefully slice them in half so you have thinly sliced pieces. Sprinkle them on both sides with salt and pepper.
- Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides until golden brown. Turn the heat to low, cover the pan, and cook for 12 minutes more, flipping the chicken halfway to fully cook. Once cooked, set the chicken aside.
- Add the chicken broth to a medium Dutch oven and bring it to a rapid simmer. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1/2 teaspoon of the salt, chili powder, coriander, and red pepper flakes. Reduce the heat to low and simmer for 15 minutes.
- Using 2 forks, shred the chicken into small pieces. Add the chicken and drained hominy to the Dutch oven. Raise the heat to medium to warm everything through. Taste and add more salt or other seasonings if needed. Discard the bay leaf.
- Serve the soup in individual bowls with any of the desired toppings.